Chicken Spaghetti Toss

It's unbelievable how much flavor comes from a recipe so simple. While it's best fresh, the leftovers are still quite yummy. I tripled the amount of lemon, since I like the tartness.

Chicken Spaghetti Toss

1/2 small yellow onion, chopped
2 garlic cloves, minced
2 tbsp. butter or margarine
2 tbsp. olive oil
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tbsp. lemon juice
3 tbsp. minced fresh parsley
1 tsp. freshly ground sea salt
1/4 tsp. dried lemon peel
1 tsp. freshly ground black pepper
7 oz. angel hair spaghetti

In a large skillet, saute onion and garlic in butter and oil until tender. Stir in chicken, lemon juice, parsley, salt, lemon peel, and black pepper. Saute for 15-20 minutes, or until chicken juices run clear.

Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture and toss to coat.

Adapted from Quick Cooking Annual Recipes 2003